Modernize mama’s meatloaf with Mediterranean flavors and health-conscious ingredients. This turkey meatloaf recipe combines fresh spinach, an abundance of herbs and crumbled feta in perfectly portioned mini loaves. Pair with homemade tzatziki sauce – a refreshing mix of Greek yogurt, grated cucumber, dill, mint and clove – to reach peak crisp, herbaceous flavors. To round out your Mediterranean meal, serve with roasted veggies and couscous.
Spinach-Feta Turkey Mini Meatloaves
- 2 lbs. ground turkey 93% lean
- 1-1/2 cups spinach roughly chopped
- 4 oz. feta cheese crumbled
- 1/4 cup parsley chopped
- 1 Tbsp. mint chopped
- 3-4 garlic cloves minced
- 1 Tbsp. onion powder
- 1 Tbsp. dried oregano
- 1/4 tsp. ground cumin
- 1 egg beaten
- 1 cup panko breadcrumbs
- 1/3 cup milk
- 1/2 tsp. salt
- Black pepper to taste
Preheat oven to 400 degrees F.
Place grated cucumber in towel and squeeze to remove excess water.
In medium bowl, add Greek yogurt, cucumber, garlic, dill, mint, lemon juice and olive oil. Stir gently until combined. Add salt and white pepper to taste.
Cover and refrigerate tzatziki sauce until ready to serve.
In small bowl, combine panko bread crumbs and milk. Let sit for at least 5 minutes.
In large bowl, combine ground turkey and milk-soaked bread crumbs. Add remaining meatloaf ingredients and mix until well combined.
Form 10 mini loaves of equal size; arrange on baking sheet lined with parchment paper.
Bake 20-25 minutes or until loaves reach an internal temperature of 165 degrees F.
Serve warm with tzatziki sauce.